[Sca-cooks] Caramel Laura Secord

[Den-Ter Leather]

I think the evaporated kind you let sit out on a dry day till there is about
half and the condenced kind is somehow squeezed:)

TIC, Elric
----- Original Message -----
From: "Gorgeous Muiredach" <muiredach at bmee.net>
To: <sca-cooks at ansteorra.org>
Sent: Sunday, April 28, 2002 8:04 PM
Subject: Re: [Sca-cooks] Caramel Laura Secord


> At 01:59 PM 4/28/2002, you wrote:
> >I was under the impression it was.  I seldom use either product, so what
is
> >the precise difference?
>
> Bear,
>
> I'll admit to not have a strong knowledge of how either sweetened
condensed
> milk or evaporated milk are made.
>
> What I can say though is that the differences in texture, taste and use
are
> so different that it is hard to imagine them as being of the same process.
>
> In a way, while not a wildly matching analogy, I would think of it as a
> reduced brown stock vs a demi-glace.  Products starting from the same
> place, done with somewhat similar process, with completely different
usage.
>
> OTOH, I get easily confused nowadays ;-)
>
>
> Gorgeous Muiredach
> Rokkehealden Shire
> Middle Kingdom
> aka
> Nicolas Steenhout
> "You must deal with me as I think of myself" J. Hockenberry
>
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